3 ea Eggs, separated
2 T Oil
1/2 t Salt
1 qt Clams, shucked & well draine
1 c Milk
2 c Flour
2 T Lemon juice
1 x Oil for frying
In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 – 4 hours. In a heavy saucepan, pour in enough oil to measure 2 – 3 inches deep. Heat to 375f. Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist